Preheat oven to 325°F (160°C).

In a saucepan, combine heavy cream, pumpkin puree, cinnamon, nutmeg, cloves, and salt. Heat gently until warm.

In a mixing bowl, whisk egg yolks, granulated sugar, and brown sugar until smooth and pale.

Gradually add the warm pumpkin-cream mixture to the egg yolks, whisking constantly.

Stir in vanilla extract (optional: 1-2 tbsp bourbon or spiced rum).

Pour custard into ramekins. Place ramekins in a baking dish and pour hot water halfway up the sides.

Bake 35-40 minutes until edges are set and centers slightly wobble.

Cool to room temperature, cover, and refrigerate at least 2 hours or overnight.

Before serving, add optional toppings such as whipped cream, toasted nuts, cinnamon, or caramel sauce.